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Combining buttery puff pastry with fresh asparagus, runny eggs, and paper-thin prosciutto, this savory tart delivers an upscale meal that works for fancy brunches or casual dinners. The mix of textures and flavors creates a mouthwatering dish that looks like you spent hours making it.
I whipped this tart up for a springtime get-together, and now it's my secret weapon whenever I need to impress someone without breaking a sweat. Everyone always gasps when they see those bright yellow yolks nestled among the green asparagus spears.
What You'll Need
- Frozen puff pastry sheets: They're the shortcut that makes this dish so easy. Try to grab an all-butter version for the richest taste
- Fresh asparagus: Look for medium-sized stalks with tight, closed tips and vibrant green color for the best flavor and even cooking
- Eggs: They're the showstopper here, so grab the freshest ones with deep golden yolks for maximum wow factor
- Prosciutto: Brings that salty kick that ties everything together. Worth spending a bit more for good Italian-aged stuff
- Baby arugula: Adds a nice peppery bite that cuts through the richness. Get the small, tender leaves if you can
- Parmigiano Reggiano: Gives that nutty flavor punch at the end. Skip the pre-grated stuff and shave it yourself from a block
Foolproof Method
- Get your base ready:
- After thawing, roll your puff pastry into a 14x11 inch rectangle on a floured surface. Make a shallow cut around the edges to create a border, but don't go all the way through. Poke the middle area with a fork to keep it flat while the edges puff up. This first bake helps make sure your crust stays crispy when you add the toppings.
- Cook the asparagus:
- Warm up some olive oil in a pan until it's hot but not smoking. Toss in your asparagus pieces and garlic, and keep them moving so the garlic doesn't burn. You want the asparagus slightly tender but still with some crunch—usually about 2-3 minutes does the trick. Add salt and pepper while they're hot, then spread them evenly over your partly-baked crust.
- Place your eggs:
- Break each egg into a small bowl first—this lets you fish out any shell bits and makes placing them easier. Gently slip each egg onto the tart, spacing them out so every slice gets a runny yolk. Sprinkle with a bit of salt and fresh pepper. Bake until the whites firm up but yolks stay runny, about 12-14 minutes. Keep an eye on them toward the end as they can go from perfect to overdone fast.
- Add final touches:
- Right when it comes out of the oven, scatter fresh chives all over—the heat will release their aroma. Rip up your prosciutto slices into rough pieces and arrange them around the tart. The warmth will slightly heat the meat without cooking it. Mix up your quick dressing and toss the arugula just before putting it on top so it doesn't wilt. Finish with big shavings of cheese scattered over everything.
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The real game-changer in this dish is definitely the prosciutto. I found this out by accident when I ran out of bacon one Sunday and grabbed prosciutto instead. Its gentle saltiness works so much better with the creamy eggs and earthy asparagus than bacon ever did. Now my family won't let me make it any other way.
Changing With The Seasons
This tart can showcase whatever's fresh at the moment. During summer, swap in some zucchini strips and halved cherry tomatoes. When fall hits, try cubed butternut squash with some sage. In wintertime, go for soft caramelized onions and sautéed mushrooms. The basic cooking steps stay the same—just adjust how long you cook the veggies based on what you're using. Match herbs accordingly: basil works great in summer while thyme complements fall and winter versions.
Prep Ahead Tricks
You can get the puff pastry base blind-baked a day ahead and just leave it covered on your counter. The asparagus can be cooked hours before and kept in the fridge. When you're ready to eat, just put it all together with the eggs and bake for about 15 minutes. You can even make the whole tart a few hours before serving and let it sit at room temperature—super handy when you've got friends coming over.
What To Serve With It
This tart steals the show at any brunch table. Pair it with a simple orange and grapefruit salad to cut through the richness. For dinner, it goes great with a cold soup—try gazpacho in summer or butternut squash soup when it's cooler out. A glass of crisp white wine like Sauvignon Blanc matches perfectly with the flavors. If you want something more filling, add some herb-roasted potatoes on the side.
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Whether for a special celebration or just a fancy weekend breakfast at home, this knockout tart will soon become your go-to impressive dish.
Frequently Asked Questions
- → Can I get everything ready in advance?
Sure thing! You can bake the pastry base up to 8 hours ahead and keep it at room temp. Sauté the asparagus a day early and refrigerate it. Just assemble and finish baking with the eggs when you're ready to serve.
- → How do I make this vegetarian?
Skip the prosciutto and replace it with flavor-packed options like sun-dried tomatoes, toasted nuts, or crumbled cheese. Smoked tofu or tempeh are great protein alternatives as well.
- → When should I take the tart out with perfectly cooked eggs?
They're ready when the whites turn opaque and set, and the yolks stay glossy but thicken slightly. Bake for around 12 minutes for runny yolks or let it go to 14-15 for firmer ones.
- → Can I use thin or thick asparagus for this dish?
Absolutely, just tweak the cooking time! Thick stalks might take an extra minute or two, while thinner ones could be done in 1-2 minutes. Aim to keep them crisp and green.
- → What's the best way to serve this dish?
Let the tart cool slightly before serving, so the salad won't wilt too much. Use a pizza cutter or a sharp knife to create neat squares or rectangles. A chilled glass of white wine or lemony sparkling water pairs beautifully.
- → How do I handle leftovers?
If you’ve got leftovers, store the tart (minus the salad) in a sealed container in the fridge for up to 2 days. Reheat in the oven at 325°F for 5-7 minutes, then top it off with fresh arugula afterward.